
Makes 4 servings Artichoke hearts are tender and delicious and pair perfectly with the sharp red onion, briny kalamata olives, and sweet tomatoes.
4 fresh or frozen artichoke hearts 1 lemon, halved 2 tablespoons olive oil 2 1/2 teaspoons balsamic vinegar 1/4 teaspoon kosher salt 1/4 teaspoon white pepper 1/4 cup parsley leaves,…